Fire.

Flounders are only to be gutted, and the Skins wash'd with Water and Salt,
and being well dry'd with a Cloth, flour them, and fling them into the Pan,
and use them as you did the Soles.

The Plaise are to be done in the same manner as the Flounders.

Whitings must be treated in the same manner as the former.

Smelts must be only rub'd with a coarse Cloth, and then flour'd, and thrown
into the Pan.

Gudgeons must be scaled and gutted, well dry'd and flour'd, and thrown into
the hot Lard: but take care in all these that you have a quick Fire under
them, and not too many in the Pan at one time.

You have now all your Furniture for your Bisque of Fish; but to fry them
still crisper, and better, use Sallad-Oil instead of Hogs-Lard; or if you
have neither of these, you may use good dripping of Beef, or Mutton, but
there must be enough of it, and it should be as hot as possible, in the
Pan, when you throw your Fish in. Serve these with melted Butter, and
Anchovy Liquor, with Shrimps, or Oysters, if they are single.



To broil _Whitings._

Clean your Whitings, with Water and Salt, after they are gutted, and drying
them thoroughly, flour them well, then lay them on the Grid-Iron, first